Otherby TheMealDBNorwegian Potato LefseServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+3 Lbs Potatoes1 teaspoon Salt1 teaspoon Sugar1/4 cup Melted Butter1/4 cup Heavy Cream1 1/2 cups All purpose flour1/2 cup Flour14 tablespoons Butter3/4 cup Granulated Sugar1 tablespoon Heavy CreamStepsStep-by-step0 of 9 done1Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice.2Let the potatoes cool in an uncovered bowl in the fridge.3Stir the salt, sugar, melted butter, and cream into the riced potatoes.4Slowly add the flour and knead by hand until you get a good consistency. Don't add more flour than necessary! Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle. If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces.5Roll each piece into a ball and then press into a flat circle, using the edges of your hands to form the dough into a nice circle shape without any cracks. This is important, otherwise you won't get round lefser.6Heat up your griddle on medium/high heat.7Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan. Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner. Don't use too much flour, as then the edges can become hard.8Roll the lefse onto your lefse stick and then gently unroll it onto your griddle. After a minute or two check the underside of the lefse for brown spots and then use the lefse stick to flip the lefse and cook on the other side.9Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.Source: TheMealDB
